Cook 65g of basmati rice according to the pack instructions, drain and set aside. Chop a 100g skinless chicken breast into strips, crush 1 clove of garlic, thinly slice a small piece of fresh ginger and slice 3 spring onions, 1 carrot, 1/6 of a small head of curly cabbage and a handful of mushrooms. Heat 2 tsp of vegetable oil in a wok and fry the garlic and ginger for a minute. Then add the chicken and cook for a further 5 minutes. Add the spring onions and carrots and cook for 2 minutes. Then add the cabbage and mushrooms and heat for 2 minutes. Stir in 1 tbsp of reduced-salt soy sauce, heat through and serve with the rice. Follow with a 125g pot of Activia Greek Style Juicy Lemon Yogurt.